Hog plum/ Amtekayi/ Ambado is used as a souring agent in preparations in South India. Firm ones are used to make pickles. I have already posted one which is prepared along with Bamboo shoots. The pickle posted today makes use of roasted chillies.
Ingredients:
500 gms Hog plum
150 gms Guntur chillies
150 gms Byadgi chillies
100 gms mustard seeds
A marble sized piece of asafoetida
1 tbsp Methi seeds
150 gms salt
2 tsps oil.
Method:
Wash and pat dry the Hogplums. Tip them into a glass bottle and add the salt. Keep shaking them around two to three times daily for two days till the Hogplums release water. Roast the chillies with two tsps of oil. Dry roast the methi seeds, mustard seeds and asafoetida separately one after the other. Allow everything to cool down well. Powder the dry roasted ingredients along with the roasted chillies. Drop this powder into the Hogplums. Mix thoroughly. Seal the bottle well and allow the pickle to mature. It takes about two months for the pickle to be ready for consumption.
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